page divider
Loading images
Street Food Chef

Spicy Persian Lamb Salad

Succulent lamb, coated in a spicy Persian style seasoning, paired with a refreshing dressing & pomegranate seeds.


20 minutes


10 minutes


10 people


600g minced lamb

40g Street Food Chef Spicy Persian Style Seasoning

750g cooked quinoa

600g tender stem broccoli, blanched

600g asparagus, trimmed & blanched

450g edamame beans

900g kale, chopped & roasted

40g coriander, roughly chopped

100g spring onion, chopped

Dressing 1

150ml rapeseed oil

100ml pomegranate juice

20ml soy sauce

10g Essential Cuisine Aromatic Base

Honey to taste

Dressing 2

200g natural yoghurt

25g lime juice

25g rapeseed oil

Pomegranate seeds & kibbled onions to garnish


1. Mix together all of the ingredients for dressing 1 & the ingredients for dressing 2 together. Place into 2 separate squeezy bottles.

2. In a hot frying pan, add the mince & the Street Food Chef Spicy Persian Style Seasoning, cook until crispy.

3. In a large bowl mix together the salad ingredients. Then divide between 10 bowls, top with the mince lamb, both the dressings & garnish with pomegranate seeds & kibbled onions.